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Oat flour as raw material in conjunction with an appropriate proportion , and wheat flour , making easy oat . By instant noodles additives, hot and humid , drying , rehydration rate of broken bars and sensory score for the indicators , using a single factor and orthogonal experiments explore oats instant noodle processing gelatinization . Experimental results show that : oat flour and wheat flour , the best ratio of 6:4 , instant noodles , rich flavor, color uniformity . The optimum processing additives : and surface processes add quality of the dough which 10.0% corn starch , 2.0% sand Artemisia glue , 0.3 % CMC -Na , 5.0 % gluten flour from the convenience of oat surface gloss , smoothness , toughness , not sticking to each other , and the best quality . Oat batter of 96.67% in this condition , convenient , rehydration ratio of 2.21 , sensory score of 47.9 , breaking rate was 0 , the integrated value of 166.67 . Above four composite use additives to improve convenience oat quality has a significant role . The moist heat treatment process : and face amount of water , curing time , curing temperature , time of steaming noodles L9 (34) orthogonal test , the best technique for surface moist heat treatment for 65% of the amount of water , the curing time 30 min, aging temperature of 35 ° C , the cooking time of 8 min . The convenience the oatmeal batter of 97.37% , this condition rehydration rate of 2.12 , sensory score 49.2 , integrated value 167.77 . Dried the optimum : additives and moist heat treatment process , instant noodles, steamed , in a 640 W microwave drying for 3 min, followed by 70 ℃ hot air drying for 40 min . Oat water content of 6.12% in dry conditions , convenience , rehydration rate of 2.05 , sensory score 49.8 , integrated value 169.66 . Dietary fiber content : Along with the soluble fiber the oat flour increase in the proportion of crude fiber and insoluble fiber content are increased, when oat flour and wheat flour ratio of 6:4 , crude fiber and insoluble fiber content of 3.85% , 2.92%; content of 0.93% . By additive treatment , wet heat treatment and drying steps , optimization, also has a certain improvement to facilitate the fiber content of the oat .
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